Put the oil into the trying pan and head slightly. Break in the eggs, or as Pellegrino Artusi said "drip" them diectly into the pan, taking care not to break the yolks. Cook very slowly, tilting the pan so that the hot oil runs over the yolks. When the whites have bocome opaque, quickly salt the eggs and remove from the heat. You could also grind some black pepper on top, if liked or cook the eggs with finely sliced bacon: Fry the rashers rapidilly in very hot oil so they become crispy, and then place the eggs on top.

It is most important to serve the right kind of bread with this dish - it should be as fresh as possible with a crispy crust. Maestro Martino called these Ova frictellate, while for Bartolomeo Sacchi, they were "Florentine-style eggs". Pellegrino Artusi suggested "If you wish to have a sauce on them , you could try tomatoesFried eggs I have also seen them served on top of a layer of potato puré, about a centimetre thick, or over spinach tossed in butter".